Eggplant Tomato Short Stack

Eggplant Tomato Short Stack

1 small eggplant, sliced evenly

Kosher salt

Olive oil

2 medium tomatoes, sliced evenly

1/2 cup crumbled goat cheese

1/2 cup loosely packed basil leaves, washed and dried

Heat grill to medium-high heat. Spread eggplant slices in one layer and salt liberally. Allow to sit for about 20 minutes. Tiny beads of moisture will appear on the surface. Blot these with a paper towel. Brush both sides of eggplant slices with olive oil, then sprinkle with a little more salt and some pepper. Grill until tender, about 6 minutes per side. Allow to cool slightly.

To assemble stacks, start with eggplant, then top with a slice of tomato, a teaspoon or two of cheese, then a few basil leaves. Continue this pattern, distributing the slices across four plates. End with a slice of eggplant, then top with the remaining goat cheese and a basil leaf or two for decoration. Salt lightly with kosher salt, drizzle with a little olive oil and serve.

Quick Tips
1. If you are in a terrible hurry, you can skip the first step of salting the eggplant and letting the beads of moisture appear. I’ve skipped this step before. However, making the eggplant “sweat” takes out any bitterness that may come through. I think the eggplant tastes a bit better if you do the “sweating” process.
2. Let your kids assist in the building process! It’s fun and I find that when I’ve allowed the kids to help make their dinner, it’s more likely to be eaten (or at the very least, tasted).